Dry Garlic Chutney | Dry Garlic Chutney Recipe

What is dry garlic chutney?

Chutney has a spreadable consistency, however, dry garlic chutney is a tangy and spicy coarse mix, with the sharpness of garlic, sweet hint of coconut and flavor of peanuts, sesame seeds, curry leaves, etc. This chutney is often served with vada pao; however, I like to use it for parathas, sandwiches, salads too.

Let’s talk about the ingredients for Dry Garlic Chutney Recipe

This is basically dry garlic chutney. So garlic is kind of the main ingredient. As already mentioned this chutney is served with vada pao. The vada pao vendors would also add the fried gram flour batter to the chutney. However, since it is versatile chutney, you may make it for other dishes too, just add salted boondi instead. Basic spices i.e. salt, red chili powder, and dry mango powder also go in to spice up the chutney. Further, as such the dry chutney for vada pao is too hot but I have kept it very moderately spiced because that makes it more versatile. You can add it to Bombay Masala Toast Sandwich, pav sandwich etc. You can increase or decrease the quantity of ingredients as per your taste. You can use tamarind instead of dry mango powder. However, I have tried with both and liked dry mango powder more.

You might also like our collection of green chutney recipes. View it here. Further, also check our chutneys for chaat. View it here.

Dry Garlic Chutney | Dry Garlic Chutney Recipe

1.Dry roast 3 tbsp peeled garlic cloves on low flame. Keep aside to cool.

2.Time to roast 1 cup grated or shredded coconut. Roast till golden brown.

3.Next dry roast 1 tbsp peanuts (moongfali) and ½ tsp sesame seeds (til). Roast till aromatic. (Yeah you don’t see sesame seeds in the picture because I had roasted sesame seeds, so used those.)

4.Keep aside all the roasted stuff and let them cool completely.

5.Transfer everything to a grinder jar. Add ½ cup salted boondi (nukti), salt to taste, 1 tsp dry mango (amchur) powder, and 1 tsp Kashmiri red chili powder.

6.Grind to a coarse powder.

7.Taste, check and adjust the seasoning if required.

8.Ready to use.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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